Thai Fried Egg Salad
Is this an interesting salad with fried eggs or a unique twist on egg salad? Who knows?! Either way, you’re gonna love this recipe if you’re into Thai food and/or fried eggs. Thai Fried Egg Salad is light, refreshing, zippy, and, in my opinion, outrageously delish!
Jump to RecipeIngredients
Organize ingredients – eggs, limes, cilantro (chopped and whole stems), shallots, celery, tomatoes, sugar, fish sauce, garlic, hot pepper and olive oil (not photographed).
Salad Dressing
Place lime juice, fish sauce, chopped cilantro, garlic, sugar, and hot pepper in a small bowl. Mix until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Dressing can be made 1 day ahead.
Making Crispy Shallots
Add sliced shallots to olive oil in a small saucepan over medium heat. After oil starts to bubble (around 5 minutes or so), reduce heat to medium-low or low (it’s important to allow the shallots to brown slowly) and continue cooking shallots for 18 minutes, occasionally stirring. The final browning and crisping happen fast so keep a close eye on the shallots while they cook for the last 2-3 minutes. The shallots are done once they are golden brown and crispy. Carefully remove the shallots from the pan with a fork or wire mesh strainer and transfer to a paper towel-lined plate. Sprinkle with kosher salt while still warm.
Frying the Eggs
Pour oil into a large high-sided skillet (to minimize splatter) and heat over medium-high until hot. Crack 3 of 6 large eggs into pan one at a time, taking care to not let them touch, to achieve crispy edges. Fry until whites are crisped around the edges and cooked through but yolks are still runny, 2-3 minutes. Use a spatula to transfer eggs to a large plate. Season with salt and pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside. Alternatively, you can cook all six eggs simultaneously in 2 large pans.
Salad Preparation
Gently toss the celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl to combine. Pour half of the dressing on top and toss until evenly coated. Taste salad and season with more salt and pepper if needed.
Salad Assembly
Spread remaining dressing over a medium to large-sized platter in a thin layer. Arrange fried eggs on top and spoon salad over. Then scatter cilantro leaves.
Thai Fried Egg Salad
I added crispy shallots and lime zest for added crunch and punch!
Thai Fried Egg Salad
Ingredients
Dressing
- ¼ cup lime juice fresh
- 2 tablespoons fish sauce
- 2 tablespoons chopped cilantro
- 2 tablespoons garlic grated or pressed
- 1 tablespoon plus 1½ teaspoons sugar granulated
- 1/2 teaspoon red Thai Chile jalapeño or hot pepper flakes (optional)
- Pinch of kosher salt
Salad
- 1/4 cup olive oil or any neutral oil this is for for frying the eggs
- 6 large eggs
- kosher salt and freshly ground white or black pepper
- 1 large celery stalk with tender leaves reserved stalks thinly sliced into 1/2 moons (see NOTES section below for substitution ideas)
- 1 medium shallot thinly sliced into rounds
- 1 cup cherry or grape tomatoes halved, a mixture of colors if possible
- Handful cilantro leaves with tender stems
Instructions
Dressing
- Whisk lime juice, fish sauce, chopped cilantro, garlic, sugar, and hot pepper in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Dressing can be made 1 day in ahead.
Frying the Eggs
- Pour oil into a large high-sided skillet (to minimize splatter) and heat over medium-high until hot. Crack 3 of 6 large eggs into pan one at a time, taking care to not let them touch, to achieve crispy edges. Fry until whites are crisped around the edges and cooked through but yolks are still runny, 2-3 minutes. Use a spatula to transfer eggs to a large plate. Season with salt and pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside. Alternatively, you can cook all six eggs simultaneously in 2 large pans.
Salad
- Gently toss the celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl to combine. Pour half of the dressing on top and toss until evenly coated. Taste salad and season with more salt and pepper if needed.
Assembly
- Spread emaining dressing over a medium to large-sized platter in a thin layer. Arrange fried eggs on top and spoon salad over and then scatter cilantro leaves over. I served mine with crispy shallots (recipe on the GFchow website) and lime zest for added crunch and punch!
Notes
Recipe from Epuricous.com with modifications by me.
If you like this recipe, you may also like these other GFchow recipes. Crunchy Thai Slaw, Roasted Broccoli with Thai Style Dressing, and Crispy Fried Eggs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
